Best Prime Rib (Garlic Herb Crust)
491 Comments
Updated Dec 19, 2024
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Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge.
The Best Prime Rib I’ve Ever Made
Prime rib (also known as standing rib roast) is up there next to turkey, honey baked ham, filet mignon and beef tenderloin in terms of intimidating recipes. It’s a big, pricey chunk of meat and often the centerpiece of a Christmas dinner. That means you don’t want to accidentally over cook it or mess it up, especially if you have guests over. But I’ve got some good news for you! I’ve been making this prime rib recipe for years and it delivers perfect results every time. Here’s why I love it, and you will too!
- Yes, it’s pricey, but it’s worth it. Sure, you can save money with more affordable cuts of meat. But if you’ve enjoyed a perfectly roasted prime rib, you also know that it’s worth every penny for that beautiful, tender, show-stopping piece of meat.
- The ingredient list is simple. A cut of meat this good doesn’t need much. Heck, simple salt and pepper works just fine. But today, we’ll make a simple garlic herb butter for the ultimate flavorful crust.
- It’s really easy to cook. While you may find different cooking methods online, like a reverse sear, this easy, no-fail prime rib is the one I come back to year after year. And I promise you’ll get raving accolades all around. Just read all of the positive reviews below!
Prime Rib Ingredients
- Prime Rib: Grab a bone-in prime rib from your butcher. For details on picking the best one, keep reading below.
- Butter: This helps the seasoning stick to the meat and crisps up the outside. You could also use ghee if you’re dairy-sensitive.
- Herbs: Fresh rosemary and thyme pair beautifully with the garlic.
- Salt & Pepper: You need a good amount of salt! And make sure to use kosher salt and not table salt. Kosher salt has a coarser grain and helps to add texture to the outside crust. And freshly cracked black pepper finishes it off.
Find the printable recipe with measurements below.
What Size Prime Rib to Buy?
The general rule of thumb is 1 pound of prime rib per person. But in my experience, that’s a lot of meat! I think ¾ pound per person is a better estimate, or even ½ pound if you’re serving it up with a lot of sides. Here’s a general guideline:
- For 6 people: get a 4 ½ pound prime rib
- For 8 people: get a 6 pound prime rib
- For 12 people: get a 9 pound prime rib
Bone-in Versus Boneless Prime Rib
You have the option of purchasing either a bone-in or boneless prime rib. Both work just fine in this recipe, though I personally prefer bone-in. The bones act as a natural rack, keeping the meat elevated when cooking, and they insulate the meat, keeping it extra juicy.
Pro Tip: Ask your butcher to cut the bones off, but then tie them back on! This gives you all the benefits of the bones with none of the work of having to slice them off. You just have to cut the string and remove the bones before serving. Super easy!
Prime Versus Choice Cut – Which is Better?
Don’t confuse the name prime rib with the grade of meat. Prime rib can come in prime or choice cuts. Prime cuts are the most expensive and have beautiful fat marbling (which translates to lots of delicious flavor!). Choice cuts have slightly less marbling, and are slightly cheaper.
Pro Tip: Most grocery stores only carry choice cuts, and often only on the weekends. If you want a prime cut it’s best to plan ahead, as you may have to order it from your butcher.
Equipment You’ll Need
All you need are three basic items for the perfect prime rib – an oven-safe pan or roasting tray, a thermometer, and a sharp knife.
- Pan or Roasting Tray: I prefer a sturdy, oven-safe, cast-iron pan for this recipe (assuming my roast fits in the pan). Because then it’s really easy to make the au jus with the leftover juices in the pan on the stove. If you’re cooking a large roast though, you’ll likely need a larger roasting pan.
- Thermometer: The most important thing to make the BEST prime rib is a thermometer. Nailing the right temperature is key! You can use a probe thermometer (that you’ll leave in the meat), an instant read thermometer, or a basic meat thermometer.
- Knife: A good sharp knife is essential to those beautiful cuts. You could use either a carving knife or chef’s knife.
How to Cook Prime Rib
Remove the prime rib from the fridge. Let it come to room temperature for 2 to 3 hours before cooking.
Room temperature meat is key! To ensure the prime rib is cooked evenly it must be at room temperature before going into the oven. Otherwise, you’ll end up with well-done meat on the ends and raw meat in the middle, which is definitely not ideal. So remember to remove it from the fridge 2 to 3 hours before cooking.
Make the garlic herb butter. Preheat your oven to 450°F (230°C), then mix together the butter, herbs, salt, and pepper in a small bowl.
Pat and coat. After the prime rib has come to room temperature, pat it down with a few paper towels to remove any moisture. Then slather it all over with the garlic herb butter mix.
It’s time to roast it. Place the prime bones side down in an oven-safe pan or roasting pan. Place onion slices around the meat if you plan to make the red wine au jus (if not, you can omit them). Then roast the prime rib for 20 minutes at the high temperature, to sear the outside and create a crust. After you’ve seared the outside, reduce the temperature to 325°F (160°C), and continue cooking until the internal temperature reaches your desired level of doneness (see chart below).
Let it rest. Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm.
Slice it up. Remove the strings that are keeping the bones attached or slice the bones off the meat. Then, carve the prime rib into thick ½-inch slices and serve with the red wine au jus.
How Long to Cook Prime Rib
I’m cooking a 6 pound prime rib for this recipe, which will take about an hour and a half. Estimate 13 to 15 minutes per pound for medium-rare. If your prime rib is larger or smaller you’ll need to adjust the cook time. Here are a few estimates, but remember to always go by internal temperature, not time. Especially as all ovens cook slightly differently.
- 2 ribs (4 to 5 pounds) – 60 to 70 minutes
- 3 ribs (7 to 8½ pounds) – 1½ to 1¾ hours
- 4 ribs (9 to 10½ pounds) – 1¾ to 2¼ hours
Standing Rib Roast Internal Temperature
It’s important to remember that there will be residual heat and carryover cooking, once you remove the prime rib from the oven. That means the internal temperature will continue to rise 7 to 10 degrees. So don’t overcook it! And always (always) let it rest, for 20 to 30 minutes.
- Rare – remove at 110°F. Rested temp will be 117 to 120°F. Center is bright red, pinkish toward the outer edges.
- Medium Rare – remove at 120°F. Rested temp will be 127 to 130°F. Center is very pink, slightly brown toward the outer edges.
- Medium – remove at 130°F. Rested temp will be 137 to 140°F. Center is light pink, outer portion is brown.
- Medium well – remove at 140°F. Rested temp will be 147 to 150°F. No pink.
- Well – remove at 150°F. Rested temp will be 157 to 165°F.
Storage Tips
If you have leftovers after your dinner or party, not to worry, you can save them! You definitely don’t want this expensive cut of meat going to waste. You can turn leftovers into prime rib tacos (they’re amazingly good) or enjoy slices reheated with the sides mentioned below. Here’s how to store the meat:
- In the fridge: If you have just a few slices and plan to eat it later that week, you can store leftovers in a sealed storage container in the fridge for 4 to 5 days.
- In the freezer: If you have more leftovers than you can handle, freeze them! Let the meat cool completely. Then slice it up, place it in freezer safe bags, and squeeze all the air out. It’ll last for up to 3 months in the freezer.
- To reheat: If the meat is frozen, thaw it in the fridge the day before you’d like to eat it. Then, just microwave it for a minute or two, until it’s warmed through.
What to Serve with Prime Rib
I always love a good potato and veggie side dish. Some of my favorite sides to serve with prime rib include:
- Garlic Herb Roasted Potatoes – Continue the garlic herb theme with these roasted potatoes (pictured above).
- Green Beans with Shallots – These crisp green beans are light and fresh (pictured above).
- Mashed Potatoes – Who can resist creamy mashed potatoes?
- Roasted Brussels Sprouts – You’ll love the crispy outsides on these sprouts.
- Thanksgiving Peas – While I love to serve these peas with pancetta and pear at Thanksgiving, you can enjoy them for Christmas dinner as well (or any time of year!)
And while I’m serving this prime rib with a red wine au jus, you could also serve it up with a homemade horseradish sauce. Either one is divine!
Your friends and family are going to be head over heels for this prime rib. If you make it this holiday season or serve it up for Christmas dinner, I’d love to hear what you and your loved ones think in a comment below!
Best No-Fail Prime Rib (Garlic Herb Crust)
Description
Video
Equipment
- 12" Cast Iron Pan I use this pan all the time in the kitchen.
- Instant Read Thermometer A necessary tool when cooking large roasts.
Ingredients
Prime Rib
- 6 pounds prime rib, bone-in (with bones cut off and tied back on)
- ½ cup butter, softened
- 6 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon black pepper
- 1 onion, quartered (if making the red wine au jus)
Red Wine Au Jus (Optional)
- ¼ cup drippings from prime rib pan, make sure to separate the fat from the drippings
- 2 cups beef broth
- 1 ½ cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken
Instructions
Prime Rib
- Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450°F (230°C). In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bone-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450°F (230°C). It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C), which takes about an hour and a half, for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick ½-inch thick slices.
Red Wine Au Jus
- After you've removed the fat from the pan, add up to ¼ cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Lisa’s Tips
- If you can, get your butcher to cut the bones off the prime rib, and tie them back on for you. It’s much easier to simply snip the string and remove them at the end!
- Keep an eye on the internal temperature even while the prime rib is resting. If you rest it too long, the temperature may increase a bit too much.
- For the red wine au jus, I recommend a fat separator, to ensure your sauce isn’t too greasy.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted December 2020, but updated to include new information for your benefit!
I made standing rib roast for Christmas dinner. I followed directions to the “T”. The roast came out perfectly and it was delicious!
I also made the Red Wine Au Jus as the recipe indicated. The Au Jus was delicious and the perfect accompaniment to the roast.
I also served mashed potatoes, green bean almondine and fresh cut corn.
Thank you Lisa Bryan for wonderful recipes.
Hi Jean – Happy to hear your prime rib turned out perfectly for Christmas dinner!
I’m so grateful to have discovered this recipe! The flavor was truly melt in your mouth good!
I greatly appreciated the many details included which were very helpful! Today we’re having prime rib tacos with the leftovers which will also be amazing, I’m sure! Thanks so very much!
Oooh, I’m jealous of those prime rib tacos – they’re my fave!
This is the 4th year in a row that I’ve followed this recipe with great results and satisfied guests. The only difference this year was that I used dry herbs as I waited too late and my supplier was out of fresh. No problem as evidenced by no leftover prime rib roast. Lisa, you make it easy!
Hi Michael – thanks so much for coming back year after year to make this prime rib! And yes, it really is quite flexible with the herbs. While I personally prefer the fresh herbs, dried herbs can certainly be used as well with success, as you’ve seen! :) Happy holidays.
This was the first time for me cooking a prime rib roast. I was a little nervous but I followed your recipe exactly at it turned out perfect! And it was so easy!!
Thank you for all of your recipes. All have been great!
Merry Christmas & Happy New Year!
Congrats on your first ever prime rib, Karen, woot! So happy to hear it turned out perfectly. Happy holidays to you as well!
#downshiftology
We made Lisa’s Prime Rib recipe for Christmas dinner. Best ever!
I’d not use the skillet before- excellent! Easy to make sauce/gravy afterwards. First time separate bones- excellent and so easy carving.
But the best was the result of it all. Truly best ever Tk you so much. I have photos but where do I share?
Yay, so happy you loved this prime rib, Diana! Go you! And you can share photos on social media and tag me. Thanks so much!
This is the second year we made the prime rib recipe and it turned out wonderful. So juicy and the garlic/ herb flavors are heavenly! Thanks again for the recipe! Merry Christmas!
Hi Maria – I’m so glad you enjoyed it and all those garlic herby flavors. A very Merry Christmas to you as well!
Last year, we used this recipe for our prime rib Christmas dinner. It was the best prime rib we ever had. This year, we served ham. Everyone commented on last year’s prime rib. It was a memorable meal thanks to Lisa. Next year, we will be having prime rib with Lisa’s recipe.
Hi Arlene – so happy you love this recipe! It’s always fun to switch up mains for holidays, but this prime rib recipe is always here for you when you need it. :)
This recipe is very easy and VERY tasty. I had to cook mine a little less time because my stove runs hot but it made the house smell fantastic and the whole family raved about it. This will now be my go to prime rib recipe – thanks Lisa!!!!!
Wonderful! So thrilled to hear that your family raved about this prime rib. Thanks, Jan!
I tried this recipe for Christmas dinner and it turned out perfectly. Absolutely delicious, and the encrusted exterior was simply divine. I also made your garlic herb roasted potatoes, which were excellent with the roast. We received rave reviews from our guests. This will be our go to prime rib recipe.
Yay, love to hear that this is now your go-to recipe! Thanks so much, Karen! And I love that you had a garlic herb theme with the roasted potatoes as well. Yum!
Thank you for this recipe! After working a busy shift at work I came home and made this for my family! It was so easy and delicious! Leftovers were great too. 🥰
Hi Carrie – I’m glad you and your family enjoyed this prime rib!
This prime rib recipe is perfect! The compound butter is delicious. We got a 7lb 2 bone prime rib from our local butcher and this recipe was spot on, took just about 2 hours to cook, 15min per pound plus searing. Had an awesome crust and came out a perfect medium rare!
Wonderful! So happy to hear of your prime rib success, John! Wishing you a very Merry Christmas.
This was a huge hit at my Christmas dinner! Very easy to do and super delicious! This will definitely be a holiday tradition
Hi Stefanie – Yay, I’m happy to hear the prime rib was a huge hit! Enjoy!
This recipe was great! Easy to follow, easy to make and the roast turned out perfect! We had a 9 lb roast and almost doubled the recipe for the rub and it was the perfect amount. I will definitely be saving this tasty recipe for the future.
Thanks so much, Michele! I’m happy to hear this is a recipe you’ll be making again and again. :)
Awesome. Followed your recipe exactly and the end results were fantastic. Definitely do the onions as the end result juices very flavorful. Even though the meat was not tough to begin with, a good sharp knife made it really easy to slice along with they came out very visually appealing.
So happy to hear the end result was fantastic! And yes, a good sharp knife does wonders when slicing through roasts like this prime rib. Thanks so much, Kevin!
My first time making this and it turned out perfect!! Everyone enjoyed it. : )
Thanks so much for the recipe!
Wonderful! I’m glad everyone enjoyed it!
Oh my God that prime rib was absolutely amazing and they are juice turned out good too. I forgot to take a picture, but oh wow, I’ll use that recipe every year. Thank you so so much blessings if you could share with me a horseradish sauce I think that would top it off. Blessings.
Hi Pamela – I’m thrilled you loved this prime rib recipe! And forgetting to take a picture means you were just so into eating the meal (which is a good thing, haha!). You can also find the horseradish sauce linked in the post above. Enjoy!
We made this prime rib last year for New Years and it was the best we have ever had. It is better than most restaurants. We will be making it again this year and we are all looking forward to it.
Hi David – thanks for coming back to my website to make this recipe again this year! Happy holidays!
Wonderful! Everyone loved it so much for Christmas dinner! Thank you!!
You’re more than welcome, Carrie! I’m happy everyone enjoyed it!
It was wonderful! My family loved it, so moist and cooked perfectly. Easy to prep and make. Will use this recipe again! Thank you, Lisa! Appreciate all you do to make healthy recipes.
You’re more than welcome, Colette! So thrilled you enjoyed this prime rib recipe.
This is my family’s third year using this recipe. It never fails! We follow if exactly and it is AMAZING! Thank you, Lisa!!
I’m so thrilled to hear that, Rebecca! Wishing you a very Merry Christmas!
What a wonderful recipe. The whole family enjoyed it. Thanks again Lisa.
So glad you and your family enjoyed it, Mike!
This year, I went big for Christmas dinner and decided to tackle my very first prime rib! Honestly, I was sweating bullets over that $120 price tag, but I followed the recipe like my life depended on it. And guess what? It turned out AH-MAZING! The crust? Absolute perfection—soooo freakin’ good I could’ve eaten it on its own. Safe to say, prime rib and I are now besties, and I’m never shying away from making it again!
Haha, love that you’re now besties with your prime rib! I have a feeling you’ll always be in charge of the main now as well. ;) Wishing you a very Merry Christmas, Tee!
Just made this for Christmas for my family, it was a big hit, definitely will be making again!
So happy you loved this prime rib, Rebecca! Happy holidays to you and your family.
Excellent recipe! This was my first Prime Rib I’ve ever made & it turned out wonderfully. I made it Medium-Rare & it was delicious! It was easy to impress my husbands Mom & Brother with it. My oven took longer to cook a 6lb. piece than the recipe suggests. So leave plenty of time to cook it and let it rest!
Hi Rebecca – I’m happy your prime rib turned out perfectly!
everything pretty good aside from timing.
Ive had it in for 2 hours and its only at 90 degrees fahrenheit.
my christmas guests will be waiting quite some extra time. I left it at room temp for almost 4 hours too beforehand.
Hi Shane – Sometimes ovens cook at different temperatures. I’d recommend purchasing and oven thermometer to double check the calibration of your oven. But a little extra wait time is definitely worth it for this prime rib. Hopefully it all turned out tasty in the end!
Came out perfect!!!!
Yay!!
I have used this recipe for the last couple of years. It is easy, pretty fool proof & delicious!! Highly recommend it !!!
Hi Vicki – Happy to hear this prime rib recipe has been such a hit!
Do I have to use fresh herbs or can I use dry?
Hi Angie – while I do think this recipe is best with fresh herbs, you can you dry as well. I’d recommend using about 1/3 the amount in dried.
My men folk absolutely LOVE this Prime Rib recipe with the Red Wine au jus! This is my 2nd Christmas making it! So easy and delicious!!
Hi Ruth – Amazing! I’m glad you all are loving this prime rib recipe to celebrate the holidays.
This is the best recipe I’ve ever used on a prime rib! Totally brought out the flavor!!
Hi Diana – I’m so glad your prime rib turned out perfectly!
What kind of red wine do you normally use?
Hi Mittie – you can use any red wine that you also enjoy drinking for the au jus. I personally use a cabernet sauvignon. Enjoy!
Delicious 😋
Downshiftology has my go to recipes! Third prime rib comes out perfectly! And by the au jus is so delicious with its concentrated flavors. Look no further for the perfect everyone prime rib! (Every recipe of written by Lisa is great. Nothing but great success with each one I’ve made!)
Hi Linda – Happy to hear your prime rib comes out perfectly every time! And agreed, the au jus is so good with this recipe.
This prime rib recipe has been our to go recipe for the holidays for quite some time. So good! Highly recommend making the red wine ua jus to compliments the prime rib and along with Lisa’s classic mashed potatoes. Absolutely divine!!
Thanks so much! And yes, that’s a great pairing with the prime rib, aus jus, and mashed potatoes. Especially when the aus jus soaks into the potatoes, yum!
I made this prime rib last year and making it again. It was amazing! Easy to follow and delicious. I love all the details, easy to follow and delicious recipes. Thank you Lisa!
Thanks so much, Anita! I’m so happy you loved it, and I hope you love it again this year. Merry Christmas!
A fabulous and easy recipe for a very special meal. This is our go-to for prime rib.
So glad you enjoyed it!
Best ever Prime rib recipe. I have made it several times now for Christmas and my family and friends rave about it. I always make the Butter Herb Garlic spread a couple of days before and refrigerate it until the day of, as well as the Au jus recipe. It makes the day go easier and I have time to fellowship with my company.
Merry Christmas everyone.
Thanks so much for that positive review, Patricia! I’m thrilled you love this recipe, and smart move to make the herbed garlic butter ahead of time. Very Merry Christmas to you!
Love the dishes… and presentation. Excellent web pictures!
Thanks so much, Brad! I’m happy you loved this prime rib.
The name says it all. Indeed the best. I love Lisa’s recipes!!
Thanks so much, Trish! It really is the best prime rib out there (in my humble opinion, haha).
I’ve made this prime rib roast for last New Year’s day 2024, and I will definitely make it again in 2025!! It is absolutely delicious and it cooks to perfection! There was plenty for everyone and no left overs!
Hope you enjoy it again this year, Jennifer! Happy holidays!
This recipe is INCREDIBLE! We’ve been using this recipe for Christmas dinner for the past few years and it’s always the star of the show. It’s hands down the best prime rib recipe I’ve ever cooked. So good!!!
Yay, love to hear that!! Thanks so much, Eleni. Merry Christmas!
This is my favorite prime rib recipe ever! Flavor is delicious! Cooking such an expensive cut of meat is intimidating. I didn’t start cooking prime rib until I was 50 years old. Four different recipes and this one is the winner! Prepping for another delicious meal this Christmas!!! Thanks, Lisa!
Hi Becky – It’s definitely never too late to start cooking prime rib! And it sounds like you’ve nailed it now, congrats. Wishing you a wonderful Christmas and happy holidays as well!
Have you tried using this rub 24 hrs as a marinade before cooking and then maybe reapplying? Other recipes talk about a straight brine 24 hrs before.
Also good advice on the 15 minutes wine reduction, definitely not a moment to skip on the time otherwise you’ll definitely get an alcohol taste which will ruin the meal..
I have made this recipe three times. It has turned out perfectly cooked and delicious each time. I plan to use this recipe again for our New Year’s celebration dinner.
Thank you, Lisa. This recipe is a family favorite.
Thanks so much for coming back to this recipe time and again, Sharon! I’m thrilled you love and your family love it. Wishing you a very Merry Christmas and Happy New Year!
Absolutely fantastic. I’ll never make prime rib any other way!
Woot, love to hear that! Thanks so much, Jessica!
LOVE, love, love this recipe! The flavor is as wonderful as the pictures would suggest. Lisa’s tips are great and if anyone is thinking about making this do it, you won’t be sorry the flavor is wonderful.
Thanks so much for the positive review, Maureen! I’m thrilled you love this prime rib recipe!
While our eldest held Thanksgiving this year, which freed my wife up fro, managing T Day cooking, I focused my attention on this Rib Roast! Dang…it was AWESOME! Plus, it was very easy to cook. If you have trepidations of spending $$$ on a quality piece of beef, ease your anxieties and follow this recipe! You’ll not regret this AND you’ll impress Fam and friends!!!
Hi Jay – thanks so much for the positive review on this prime rib! I’m thrilled you loved it and it’s always my holiday go-to roast as well. :)
Thanksgiving 2024 is winding down and our Family all agreed, this recipe is a keeper. Our youngest wanted a rib roast and yorkshire pudding both were complimented by a mushroom gravy, brussel sprout with Hollindaise and southern roasted petit onions in a cognac & honey sauce. Our oldest said, “this is the best rub I’ve ever had” and being a Chief Engineer in our US Merchant Marine Service, this was a real compliment.
Hi David – it sounds like you had a delicious feast! I’m honored that you and your family loved this prime rib recipe so much, yay!
What if I only have dried rosemary and dried thyme leaves wanting to make this tomorrow for Thanksgiving but don’t have fresh here in crappy Ipswich SD lol
Hi Danielle – you can use about 1/3 the amount of dried spices to fresh spices. Enjoy!
Hi Lisa! I am making this for Thanksgiving and I can’t wait- it looks delicious!!
Should I use red wine OR red Cooking wine? I don’t want to make it overly salty by using red cooking wine if you were meaning red wine.
Thank you!
Hi Ruby – use red drinking wine for the au jus. Enjoy the prime rib!
I have not made this yet but it looks really delicious! I want to make this for Thanksgiving. Is it ok to tenderize this with a little bit of baking soda prior to baking? My rib is not prime but USDA choice. Thank you!
Hi Jen – yes, you can do that if you’d like. Enjoy!
👋🏻
Can this recipe work with beef tenderloin?
Hi Anne – I have a separate recipe for beef tenderloin here: https://downshiftology.com/recipes/beef-tenderloin-roast/ Enjoy!
We made a prime rib roast for the first time in September. I had a different recipe and it turned out perfect. I want to try your recipe for because the seasoning just looks amazing and I love every recipe of yours I’ve made. My question is, can I use a boneless roast? That is what we bought last time because Costco only carries the bone-in ones at Christmas. I guess my question is why remove the bones and then tie them back on? Thanks, Lisa! Can’t wait for next week to make some of your delicious Thanksgiving recipes!
Hi Anne – yes, you can use a boneless roast. I mention that in the post above. :) Enjoy and Happy Thanksgiving!